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Copyright N°_ 



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RECIPES FOR 



BY 



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DARO PUBLISHING COMPANY 

No. 2 1 1 Title Guaranty Building 
ST. LOUIS, MO. 



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COPYRIGHT 1913 
By 

Daro Publishing Company 



OCT 27i3l5 

^)CI.A414290 



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PREFACE. 

In presenting to the public this booklet "Salads," by 
Marie J. 'Bryan, the publishers believe they can 
justly claim that it more fully represents the progress 
and perfection in the art of salad making than any 
previous work. 

The book has been prepared with great care; every 
recipe has been tested and can be relied upon as one 
of the best of its kind. 

Although salads have been in use for centuries, the 
many combinations are not generally known, nor the 
delicacy, at the same time wholesomeness, of the dish 
fully appreciated. 

Salads are made in an endless variety of ways and 
are composed of vegetables, fruits, nuts, meats and 
fish, alone or in combinations, with the addition of a 
dressing. 

Everything in the make-up of a salad should be of 
the freshest material, the vegetables crisp and fresh, 
the oil and butter the best, meats and fish well cooked, 
in fact, every ingredient first-class, to insure success. 

The Romans and Greeks used salads at the begin- 
ning of their dinner to create an appetite. In the 
present days, however, salads are served at the end 
of the heavy portion of the dinner to sharpen the 
appetite. 

A salad, simple in its construction, adds to good 
living, economically and healthfully. 

The young housekeeper, as well as the older and 
more experienced one, should include the art of salad- 
making in her accomplishments. 

The Publishers. 

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5 



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Important Points. 



The ingredients composing the salad should not he 
combined until the last moment before serving. 

Meat and fish should be well marinated and cold. 

Dressing may be added at the table, or just before 
sending to table. 

To marinate: — means to add salt, pepper, oil and 
vinegar to a salad mixture, then allow to let stand 
until well seasoned. 

A chapon: — means a small end of a French loaf, first 
dipped in salt, then rubbed over ivith a clove of garlic 
and placed in bottom of salad bowl before arranging 
salad. 



6 



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Wilt please you, taste of what is here. 

— Shakespeare. 




Things which in hungry mortal's eyes find favor. 

— Byron. 

Now good digestion wait on appetite, and health on ' 
ooth. —Macbeth. 

Live while you live, the epicure would say, 
And seize the pleasure of the present day. 

— Doddridge. 

They eat, they drink, and in communion sweet 
Quaff immortality and joy. 

— Milton. 

To the fullest enjoy the sweets of the day, 
And stay the bright hour ere it passeth away. 

— Anonymous. 

Serenely full, the epicure would say, 
Fate cannot harm me — I have dined today. 

— Sidney Smith. 

Little dinners make people friends, 

Sit down! At first and last the hearty welcome. 

—Shakespeare. 
7 



Alberta Salad. 

Cut a heart of lettuce in quarters, add some nice 
water-cress, slices of beets, celery and truffles, cut in 
julien. Pour over a Mayonnaise dressing with a little 
chili sauce. 



Alligator Pear Salad. 

Take ripe Alligator Pears, halve and cjore them. 
Pour over dressing of one-third vinegar, two-thirds 
olive oil, and add a little chopped red pepper and shal- 
lots. Garnish with slices of grape fruit. 



Alligator Pear Southern. 

Cut pears in halves, scoop out and mix with sliced 
grape fruit, replace and serve with French dressing. 



Almond and Fruit Salad. 

Take one pineapple, one cup almonds, one-half cup 
celery, one-fourth cup Mayonnaise, four crisp lettuce 
leaves. Cut the pineapple and celery in pieces the 
size of almonds. Mix all together and arrange on in- 
dividual salad plates garnished with lettuce. Put a 
spoonful of Mayonnaise on each. 



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•♦> 



Alto Club Salad. 

Scoop out large red apples leaving only a thin layer 
against the skin. Cut the apple pulp in bits and cover 
with French dressing. Combine with celery, artichoke 
bottoms, chives, green peppers in any agreeable pro- 
portion, and mix with Mayonnaise flavored with horse- 
radish, and fill apple skins with the mixture. Garnish 
with rosettes of salted whipped cream. 

Ambuscade Salad. 

Broil half a smoked herring, remove bones and skin 
and chop up fine with the yolks of two hard-boiled 
eggs. Add some knob celery, apples and chicory, all 
cut fine. Mix well with French dressing and garnish 
with cut beets. 



Anchovy Salad. 

Take two hearts of lettuce, shredded, one bottle 
anchovies, shredded, mix with half the quantity of 
hard boiled eggs, a little chopped onion, and cover with 
one cup olive oil and one-half cup vinegar. Mix all 
thoroughly and serve on lettuce leaves. 

Apple Salad. 

Take two large ripe apples, cut in small cubes, and 
two tablespoonfuls chopped nut meats, add some cher- 
ries or grapes. Mix well with Mayonnaise and serve 
on lettuce leaves. 



Apple Salad No. 2. 

Cut ripe apples in three-fourth-inch slices, cut out 
the seeds, place a stuffed olive or choice nut in the 
cavities, arrange on a lettuce leaf on individual plates, 
sprinkle pimento cheese over all, and place a spoonful 
of Mayonnaise on top. 

Apple and Date Salad. 

Take one and one-half cups tart apples, one-half cup 
dates, one-third cup French dressing, two tablespoon- 
fuls lemon juice. Cut the fruit and marinate with the 
lemon juice ; place on ice till cold. Mix with French 
dressing and serve on lettuce leaves. 

Apple and Cheese Salad. 

One cup of chopped nut meats, one-half cup cream 
cheese and one tablespoonful of cream to blend the 
mixture. Season with salt and cayenne and make into 
small balls. Peel four nice ripe apples, cut into round 
slices, having first removed core, and place cheese 

f balls in center. Serve with French dressing made with 

I lemon juice. 

Artichoke Salad. 

Take six bottoms of cooked artichokes and six raw 
tomatoes, peeled. Slice both and arrange in salad 
bowl alternately. Serve with French dressing, adding 
one chopped green pepper. 

11 



Asparagus Tip Salad. 

Three bunches of cold boiled asparagus, or one can 
of tips may be used, place on leaves of lettuce, and 
pour over French dressing. Garnish with strips of 
red pimentoes. 

Asparagus and Tomato Salad. 

Take six ripe tomatoes of one size, or allowing one 
per person. Cut off tops and scoop out. Fill center 
with short lengths of cooked asparagus, heads up. 
Serve on crisp lettuce with French or Mayonnaise 
dressing. 

Asparagus with Vinaigrette. 

Take cooked white German asparagus, serve on let- 
tuce leaves with vinaigrette dressing. 

Bacon Salad. 

Cut six or eight slices of tender bacon into small 
squares and fry until they are delicately browned, then 
drain on soft paper ; heat six tablespoonfuls of the fat 
and two tablespoonfuls of vinegar, or lemon juice ; beat 
together the yolks of three eggs and one-fourth tea- 
spoonful each of paprika and mustard, and cook with 
the fat and vinegar, over hot water, until the mixture 
thickens slightly. TvTaen the dressing is cold cut a head 
of lettuce into narrow ribbons, toss the lettuce and bits 
of bacon together and mix with the dressing. 

12 



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Banana Salad. 

Eemove one section of skin from each of four 
bananas. Take out fruit, scrape, and cut fruit from 
one banana in thin slices, fruit from other three 
bananas in one-half inch cubes. Marinate cubes with 
French dressing. Refill skins, and garnish each with 
slices of banana. Stack around a mound of lettuce 
leaves. 

Banana Salad No. 2. 

Peel ripe bananas and cut in halves lengthwise. Gar- 
nish individual salad plates with lettuce, place a half 
banana with cut side down on each plate, sprinkle with 
chopped nuts, and serve with Mayonnaise dressing. 

Banana Salad No. 3. 

Take nice firm bananas, cut lengthwise into halves, 
dip in cream Mayonnaise. While wet lay into dish of 
finely chopped nut meats, place each banana on crisp 
lettuce leaf, garnish with other nut meats. 

Banana and Grape Fruit. 

Take two grape fruit, peel and slice them, removing 
all skin or bitter parts. Line salad bowl with crisp 
white lettuce and arrange alternate layers of sliced 
bananas and grape fruit until dish is full. Pour over 
banana dressing. Serve very cold. 

13 



Bean Salad. 

Cut one quart French beans into inch lengths and 
boil until tender, then drain and let cool, and add one 
chopped, medium-sized onion. Cover with chiffonade 
dressing and serve on lettuce leaves. 



Baked Bean Salad. 

Cold baked beans make a very nice salad if dressed 
with pepper, salt, a little oil, three tablespoonfuls of 
good vinegar and one of sugar, to a pint of beans. 



Beet Salad. 

Line salad bowl with crisp white lettuce. Slice beets 
thin and heap in center. Put yolks of six hard-boiled 
eggs through ricer, and decorate around edge of beets 
with same. Chop whites of eggs fine and arrange 
around outside of the yolks. Serve with French dress- 
ing and garnish with parsley. 

Beet and Potato Salad. 

Cut equal quantities of beets and boiled potatoes 
into small balls. Put potatoes into Mayonnaise dress- 
ing and dip the beets into vinegar. Sprinkle over the 
potatoes a few chopped chives and olives. Place alter- 
nately on lettuce leaves. 



14 



Beet and String Bean Salad. 

Kub salad bowl with a clove of garlic, line same with 
sliced beets and string beans, one onion chopped fine, 
and a little parsley. Pour over French dressing and 
serve on lettuce leaves. 



<•> 



Bermuda Onion^Salad. 

Take mild Bermuda onions, sliced thin, serve on 
lettuce with French dressing, to which add one tea- 
spoonful sugar. 

Bird's Nest Salad. 

Put a tablespoonful of Mayonnaise or French salad 
dressing in as many individual salad dishes as there 
are persons to be served. Arrange over it the curled, 
crisp leaves of head lettuce to resemble a bird's nest. 
Make eggs by rolling into shape Neufchatel or cottage 
cheese, and place five in each nest. A little chopped 
parsley or brown sugar sprinkled over the eggs will 
speckle them very nicely. This salad is considered 
fine for a luncheon. 

Bleeding Heart Salad. 

Cook two large blood beets until tender, plunge into 
cold water for five minutes, and remove skins. Cut in 
slices one inch thick, then recut with heart-shaped 
cutter and place on lettuce, and serve with French 
dressing. 



Bolaria Salad. 

Take two cupfuls cold boiled potatoes, cut in small 
cubes, and add three hard-boiled eggs, finely chopped, 
one and one-half table s|)oonfuls finely chopped red 
peppers, and one-half tablespoonful chopped chives. 
Pour over cream dressing and serve on lettuce leaves. 

Bologna Salad. 

Take one-half pound of bologna sausage, chopped 
fine, two sour apples, five stalks celery, both cut in dice, 
and one tablespoonful chopped onion. Mix all 
thoroughly with French dressing. Serve on lettuce. 

Braziltina Salad. 

Eemove skin and seeds from white grapes and cut 
in halves, lengthwise. Add an equal quantity of shred- 
ded pineapple, apples, cut in small pieces, and celery 
cut in small pieces; then add one-fourth the quantity 
of chopped Brazil nut meats. Mix thoroughly and sea- 
son with lemon juice. Moisten with cream Mayonnaise 
dressing. 

Brussels Sprouts Salad. 

Line salad bowl with lettuce leaves. Boil the sprouts 
until tender and heap in center. Cover with chiff onade 
dressing, and chill before serving. 

<§> 
16 



The Bride's Salad. 

Peel one apple and cut into dice, take one-half the 
quantity of pineapple and a tablespoonful of the meats 
of cracked nuts, pecans or hickory nuts. Mix slightly 
together. Spread over salad plate the leaves of crisp 
lettuce and place fruits and nuts in center, then place 
on top a few strips of fresh cocoanut, cut thin. Pour 
over all whipped cream, and put on top a few cherries 
or strawberries. 

Bobolink Salad. 

Take one-half pint of chopped chicken, one-fourth 
pound of almonds, one teaspoonful of curry powder, 
one-half teaspoonful of salt, six tablespoonfuls of olive 
oil, one-half Spanish onion, one red chili, one head of 
chicory, and two tablespoonfuls of tarragon vinegar. 
Blanch and chop the almonds. Shred the onion and 
chili. Mix the chicken, almonds, onion and chili; put 
over the curry and salt. Toss well and put over the 
oil, toss again and pour over the vinegar, and mix well. 

Bueno Salad. 

Cut three Alligator Pears in halves, remove the pit, 
scoop out the flesh and place in a bowl. Add some 
% sliced apples, two x>eeled green peppers, cut in dice, 
| two ounces of chopped Brazilian nuts and two hearts 
of lettuce. Season the mixture with salt, paprika and 
lemon juice, and place same in the Alligator Pear 
shells. Serve with French dressing. 



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17 



Cabbage Salad. 

Take three slices bacon, cut into small pieces and 
fry. When done, add one-half cup of vinegar, one-half 
cup water, salt and pepper to taste. Bring to boil 
and pour over raw shredded cabbage. Serve cold. 



Cabbage and Celery Salad. 

Cut out the center of a small solid white cabbage and 
chop very fine. Mix it with an equal quantity of celery, 
cut in small pieces, season with salt and pepper and 
moisten with lemon juice, and add a little onion juice. 
Eefill cabbage with the mixture and serve with May- 
onnaise dressing. 



<# 



California Salad. 

Cook six heads of celery root and four beets, cut 
in small pieces. Place half-pound cooked corn in salad 
bowl, put beets and celery-root on top and pour over 
it the following sauce: One tablespoonful salt, one 
tablespoonful pepper, three tablespoonfuls olive oil, 
two tablespoonfuls chili sauce, one tablespoonful Har- 
vey sauce. Garnish with lettuce leaves. 

Capree Salad. 

Cut one apple in dice, six small cooked potatoes and 
the heart of a celery. Mix with a little Mayonnaise. 
Dish in the hollow of five lettuce leaves. Garnish each 
one with quarters of oranges, and pour over vinai- 
grette dressing. 

18 



Calf's Feet Salad. 

Boil some calf's feet with a few carrots and onions, 
three cloves and one bay leaf. When cooked, bone 
them and press lightly. When nearly cold, slice fine, 
moisten in highly seasoned French dressing, and place 
them in a light Mayonnaise sance mixed with chopped 
eggs, tarragon, and parsley. 

Carrot Salad. 

Take one bunch of young carrots, boil until tender 
and slice very thin. Arrange on crisp lettuce, chill, 
and serve with boiled dressing. 

Cauliflower Salad. 

Soak in cold salted water a firm cauliflower for half 
an hour, drain, put to boil whole, when tender set aside 
to cool. Put in a salad bowl and garnish with four 
pimentoes, cut into dice, and ten baby pim-olas, 
chopped. Serve very cold with French dressing. 

Cauliflower Salad No. 2. 

One cooked cauliflower, divided into small pieces, 
when cold place in French dressing for an hour. Drain 
well and place on bed of lettuce leaves. Pour over 
Mayonnaise, thinned with whipped cream. Garnish 
with thin slices of beets, cut in fancy shapes. 



19 



Cavern Salad. 

Take one-half grape fruit, hollow out three equal 
parts, leaving three parts of the fruit in the skin. 
Fill the three hollowed out parts, one each, with 
freshly sliced apples, meats of pecan nuts, and dried 
figs. Use a dresing of one part olive oil to three parts 
of pineapple juice, seasoned with salt, pepper and 
lemon juice. 

Celery and Chestnut Salad. 

Take equal measures of celery and cooked chestnuts, 
each cut in thin slices ; marinate with a French dress- 
ing. At serving time arrange between slices of apple, 
cut in lattice shape and piled high, dress with Mayon- 
naise, and garnish with celery tips, endive and 
brandied cherries. 

Celery and Nut Salad. 

Take one bunch crisp celery, cut in small pieces, and 
one pound of English walnut meats, cut in quarters. 
Mix with a thin cream dressing and serve on lettuce 
leaves. 

Centurion Salad. 

Take one head of crisp lettuce, two sliced red pimen- 
toes, one-half cupful chopped olives, and one-half cup- 
ful sliced cucumbers. Serve with French dressing or 
Mayonnaise. 



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# 



Celery Parislenne. 

Make a mixture of Boquefort cheese and the fol- 
lowing ingredients: Shallots, parsley, chervil and 
spinach; blanch and wash together and pass through 
fine sieve. Use in the following proportions: Six 
ounces of cheese to two and one-half ounces of greens 
and shallots. Next cut off some nice crisp branches 
of celery and stuff with the above mixture ; force mix- 
ture through paper cone along side of celery. 



Chateau Salad. 

Take one bunch crisp celery, cut in small pieces, one 
bottle of olives, cut fine and six slices of pineapple, cut 
in dice. Mix with a dressing of Mayonnaise, whipped 
cream, vinegar and paprika. Serve on lettuce leaves. 

Cheese Salad. 

Arrange one head of crisp lettuce on salad dish. 
Mash a cream cheese, which has been moistened with 
milk or cream, and place on lettuce. Surround with 
Bar-le-Duc jelly. 

Cheese Balls for Salad. 

Take one cup grated cheese, American is best, two 
eggs, whites only, ten drops Worcestershire sauce, 
pinch of salt and red pepper. Beat whites of eggs very 
stiff, add salt, pepper, Worcestershire sauce and 
cheese, work together lightly. Make into small balls, 
roll in cracker crumbs and fry in hot lard. 



•!> 



21 



Cheese and Olive Salad. 

Moisten a cream cheese with cream, season with salt 
and cayenne and mix with ten olives finely chopped, 
and one-half a can pimentoes, cut in strips. Press in 
original shape of cheese and cut in slices. Serve on 
lettuce leaves with Mayonnaise dressing. 

Chef Special Salad. 

Take hearts of romaine lettuce, quarters of grape 
fruit, oranges, pears, and some pickled walnuts. Pour 
over French dressing. 

Cherry Salad. 

Take two cupfuls of cherries, remove stones and sub- 
stitute meats of hazel nuts or filberts. Place on bed 
of lettuce and serve with French or Mayonnaise dress- 
ing. 

Chestnut Salad. 

Take cream cheese and work into it a little sweet 
cream with some finely chopped sweet peppers. Divide 
in small pieces and dip into fine brown cracker dust. 
Form into shapes of open chestnut burrs and arrange 
on lettuce leaves. Kemove meats of chestnuts and 
boil in salt water until tender, place in open cheese 
burrs and serve with Mayonnaise. 

22 



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Chicken Aspic. 

Cut cold chicken into small cubes. Cover bottom of 
large ring mold, or individual moulds if preferred, with 
aspic jelly made of chicken broth, and place on ice. 
When cold add layer of chicken, seasoned with salt and 
pepper, and a little of the aspic jelly to keep it in 
shape, then enough to cover it, repeat until mould is 
full. Turn out on bed of lettuce and fill center with 
Mayonnaise and chopped celery. 

Chicken Salad. 

Boil one chicken until tender; cut the meat in dice 
and add to it one-third as much chopped celery, mix 
with a dressing of two table spoonfuls vinegar, one 
tablespoonful olive oil, a little mustard and salt and 
pepper to taste. Let it stand for an hour or two, then 
pour over a Mayonnaise sauce, toss until well mixed 
and put some Mayonnaise on top. Decorate with some 
celery tins and hearts of lettuce. 

Chicken Salad No. 2. 

Cut cold boiled fowl or remnants of roast chicken 
in one-half inch dice. To two cupfuls add one cupful 
celery, cut in small pieces, and moisten with cream 
dressing. Mound on a salad dish, cover with dress- 
ing, and garnish with capers, thin slices cut from small 
pickles, and hard boiled eggs cut in quarters. 



23 



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ChicKen and Oyster Salad. 

Parboil and drain one pint oysters, remove tough 
muscles, and mix soft parts with an equal quantity 
of cold boiled chicken, cut in one-half inch dice. Moisten 
with Mayonnaise dressing and serve on a bed of lettuce 
leaves. 

Chiffonade Salad. 

Take two green peppers, chopped fine, one head of 
lettuce, shredded, three tomatoes, cut in quarters, and 
the pulp of one grape fruit. Place in salad bowl and 
serve with French dressing. 

Combination Saiad. 

Take two bunches of cooked asparagus, cut off tips 
and place on sieve to drain. Put one quart of cooked 
salmon in bowl and mix in three tablespoonfuls olive 
oil, two tablespoonfuls strained lemon juice, one table- 
spoonful vinegar, one teaspoonful salt, one-third tea- 
spoonful cayenne. Allow bowl to stand on ice until 
chilled, then turn out on bed of lettuce and put aspara- 
gus tips around. Pour over one cup of Mayonnaise, 
and garnish with slices of lemon. 

Combination Salad No. 2. 

Line salad bowl with nice crisp lettuce and place a 
chapon in bottom of bowl. Slice and peel two large 
ripe tomatoes, one large cucumber, and four radishes. 
Mix thoroughly with French dressing. Serve with 
Camembert cheese. t t 

4 

24 



<8> 



Combination Salad No. 3. 

Make a French dressing with a level teaspoonful of 
salt, one-fourth spoonful of paprika, six tablespoonfuls 
of olive oil and three of vinegar. Mix with a scant 
cupful, each, of cut celery, cucumber, tomatoes, apples 
and a few spoonfuls each of green peppers, radishes 
and young onions, all sliced thin. Serve on a bed of 
water cress or shredded lettuce. 

Crab Salad. 

Take crab meat flaked from six crabs and moisten 
with Mayonnaise, to which add one-half teaspoonful 
grated onion. Serve on lettuce. 

Crab Salad en Coguille. 

To two cupfuls of cooked crab meat add one-half 
cupful cold boiled cabbage, one saltspoonful mustard 
and mix with a cream salad dressing. Fill into crab 
shells and place the shells on lettuce leaves. Garnish 
with chopped hard boiled eggs. 

Crab Flake Salad 

Put in salad bowl three tablespoonfuls of good thick 
Mayonnaise, two tablespoonfuls of tarragon vinegar, 
a teaspoonful of chopped chives, two hard boiled eggs, 
cut in eighths, salt and pepper, mix well. Add a quart 
of fresh crab lumps, gently mix and arrange on lettuce 
leaves. 



25 "^ 



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Crab and Tomato Salad. 

To one cupful crab meat, add two-thirds cupful 
celery, cut in small pieces, and six small tomatoes, 
peeled, chilled, and cut in quarters. Moisten with 
Mayonnaise. Serve on lettuce leaves, and garnish with 
Mayonnaise, curled celery, and small pieces of to- 
matoes. 



Cucumber Salad. 

Take two large firm cucumbers, slice, length-wise, in 
quarters, then cut in pieces an inch long. Put in salt 
water and place on ice for twenty minutes. Just be- 
fore serving mix with Mayonnaise. 



4> 



Cucumber Salad No. 2. 

Pare cucumbers, cut off stem ends and slice, length- 
wise, in halves ; scoop out pulp and mix with chopped 
anchovies and gherkins, and add a teaspoonful of 
lemon juice. Put mixture in the cucumber shells and 
cover with cream Mayonnaise. Serve on lettuce leaves. 

Egg Plant Salad. 

Take one large egg plant, cooked until tender, peel 
and cut in small dice. Season with French dressing 
and serve on lettuce. 



26 



Dandelion Salad. 

Use one quart of fresh dandelion leaves, two ounces 
of bacon, two tablespoonfuls of vinegar, one saltspoon- 
ful of paprika, one saltspoonful of salt and one table- 
spoonful of chopped onion. Cut the bacon into strips 
and put in pan with two tablespoonfuls of water, let 
the water evaporate and the bacon fry until crisp. 
Wash dandelions carefully and arrange in salad bowl 
and put over the slices of bacon when cooled. Add 
to the bacon fat the vinegar, salt, pepper and onion, 
mix and pour over the dandelions. 

Eastern Salad. 

Work some cream cheese until smooth, and moisten 
with milk and cream. Add equal quantity of grated 
young America cheese, one cup whipped cream, and 
three-fourths tablespoonful granulated gelatine, 
soaked in cold water and dissolved in one tablespoonful 
boiling water. Season with salt and paprika, and turn 
into a border mould. Chill, remove from mould, fill 
center with hearts of lettuce, cut in quarters, and serve 
with curry dressing. 

Egg Salad. 

Take one dozen fresh hard boiled eggs and separate 
whites and yolks. Chop whites fine and mash yolks 
to smooth paste with one tablespoonful mustard, one 
tablespoonful salt, and one-half teaspoonful cayenne. 
Add four pimentoes, chopped fine, and mix all with 
two cupfuls Mayonnaise. Serve on lettuce leaves and 
sprinkle with grated American cheese. 

27 



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Egg Salad No. 2. 

Boil six eggs and cut them in halves, remove the 
yolks and rub them to a paste with three tablespoonfuls 
of minced ham or chicken, ten drops of onion juice, one 
saltspoonful mustard, one tablespoonful of melted but- 
ter, one-half teaspoonful paprika and salt to taste. 
Place the mixture in the whites of the eggs and arrange 
them on lettuce leaves. Serve with a French or boiled 
dressing. 



# 



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■i- 



Egg Salad Prior. 

Cut hard boiled eggs lengthwise in slices. Arrange 
crisp lettuce on plates and place slices of eggs on them 
in circle. Fill spaces in center with finely chopped 
onion and cover with boiled cream dressing. 

Endive Salad. 

Take leaves of quite yellow endive, remove hard 
parts and plait each leaf in center its entire length. 
Wipe salad dry, and season with salt, pepper, oil, 
vinegar, finely chopped chervil and tarragon. 

Favorite Salad. 

Quarter the hearts of two nice heads of lettuce, peel 
and slice two Alligator Pears, and slice four arti- 
choke bottoms very thin. Mix well and serve with 
French dressing. Also mix one hard boiled egg, 
pressed through a sieve, one truffle, chopped fine, and 
a little chopped chives, and sprinkle over salad. 



28 



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Fish Salad. 

Boil tender, one small white fish, trout or pike, add 
same quantity of chopped celery, and mix with three 
teaspoonfuls melted butter, one teaspoonful olive oil, 
one teaspoonful mustard, two teaspoonfuls pepper, 
one teaspoonful salt, two teaspoonfuls sugar, five tea- 
spoonfuls cream and vinegar, to taste. Garnish with 
celery tops. 

Fish Salad with Cucumbers. 

Season two cupfuls of cold cooked flaked halibut or 
haddock with salt, cayenne and lemon juice. Cover, 
and let stand one hour. To cream dressing add one- 
third tablespoonful granulated gelatine soaked in one 
and one-half tablespoonfuls cold water. As soon as 
dressing begins to thicken, add one-half cup heavy 
cream beaten until stiff, then fold in the fish. Turn 
into mould and chill, then remove from mould and ar- 
range on lettuce leaves, garnish with thin slices of 
cucumber, and serve with a cucumber sauce. 

French Salad. 

Take three boiled beets, three boiled carrots, two 
cupfuls string beans, two cupfuls green peas, three 
artichoke bottoms, two cupfuls asparagus tips, one 
cupful cauliflower, one cupful fresh okra. Cut vege- 
tables and form in cone with the different colors. 
Cover with light Mayonnaise, to which add a little 
strained chili sauce and paprika. 



<*> 



29 



French Tongue Salad. 

Use one pound of cold boiled tongue, two cloves of 
garlic, one-half teapsoonful of celery seed, one onion, 
two tablespoonfuls of tarragon vinegar, one-half cup- 
ful of mixed chopped nut meats, one-half pint of May- 
onnaise dressing and one head of lettuce. Cut the 
cold boiled tongue into dice. Make the garlic in a 
"chapon"; put in the tongue, sprinkle over the celery 
seed, the onion grated, and tarragon vinegar. Cover 
the bowl and stand aside over night. Next morning 
lift the tongue carefully from the garlic, add the mixed 
chopped nuts and mix the whole with the Mayonnaise 
dressing and serve in little nests of lettuce leaves. 



Fruit Salad with Whipped Cream. 

Use one small pineapple, shredded, three oranges, 
cut in sections, three sliced bananas, four sliced 
peaches, two pounds seeded grapes, juice of two 
oranges, two and one-half cupfuls powdered sugar, one 
cupful Maraschino wine, one-half cup brandy, and two 
cupfuls whipped cream. Put orange juice in bowl and 
add the sugar, wine, brandy, and some ice, mix well 
and then add the fruit. Garnish with the whipped 
cream, sweetened, and two tablespoonfuls of Maras- 
chino wine added. 



30 



French Fruit Salad. 

Take two oranges, three bananas, one-half pound 
Malaga grapes, twelve English walnut meats, one head 
of lettuce. Peel oranges, and remove pulp separately 
from each section. Peel bananas and cut in one-fourth 
inch slices. Eemove skins and seeds from grapes. 
Break walnut meats in pieces. Mix the ingredients and 
arrange on lettuce leaves. Serve with French dress- 
ing. 

Fruit Salad. 

Take the juice of one dozen sweet oranges, one dozen 
bananas sliced, one pound Malaga grapes, halved and 
seeded, juice of two lemons and one box gelatine ; dis- 
solve gelatine in a little cold water, pour one pint boil- 
ing water over it, add orange and lemon juice, two 
tablespoonfuls sugar, and let it come to the boil. Mix 
in the bananas and grapes and let harden. 

Fruit Salad No. 2. 

Take the pulp of four grape fruit, one-half cupful 
meats of English walnuts, cut small, one cupful Maras- 
chino cherries, and one cupful of pineapple, cut in 
cubes. Serve on lettuce leaves with French dressing. 



f<s*sx$*s><sxs><j><s><£<s><e><^^ 

Fruit Jelly Salad. 

Take two oranges, two bananas, three slices of pine- 
apple and two cnpfuls of frnit juice. Dissolve one- 
fourth of a box of gelatine in half cupful of cold water. 
Place fruit in round ring mould, pour over a little of 
the gelatine and place on ice to harden, then add fruit 
juice and balance of gelatine and let stand three hours. 
Fill center with Mayonnaise, mixed with whipped 
cream and nut meats. Garnish with Maraschino cher- 
ries. 

Mixed Fruit Salad. 

Take one cupful grapes, one cupful apples, one cup- 
ful oranges, one cupful pineapple, one-half cupful 
French dressing, and one cupful lemon ice. Cut the 
grapes in halves and remove the seeds, dice the apples 
and oranges and shred the pineapple. Chill, arrange 
on a dish lined with lettuce leaves, cover with French 
dressing. When serving place a spoonful of lemon ice 
on each helping. 

Fruit Salad Riverside. 

Use two bananas, two oranges, one grape fruit, two 
green gages, one-fourth fresh pineapple and one-half 
pound of white grapes. Prepare and mix well with 
powdered sugar and half pint of Maraschino. Place 
in orange baskets and garnish with whipped cream and 
cherries or raspberries. 



32 



Southern Fruit Salad. 

Take two apples, cut in small cubes, one pound of 
grapes, peeled and seeded, one heart crisp celery, cut 
fine, and one cupful meats of English walnuts. Mix all 
with cream Mayonnaise. Place on bed of lettuce and 
garnish with sliced oranges, sweet peppers, and wal- 
nuts. 

Ganor Salad. 

Take one can of peaches and arrange halves of the 
fruit, without the syrup, on lettuce leaves, and pour 
over all a dressing made by mixing two teaspoonfuls 
sugar, one teaspoonful celery salt, one-fourth tea- 
spoonful salt, one-eighth teaspoonful pepper, a few 
grains cayenne, five drops tobasco, and adding grad- 
ually four tablespoonfuls olive oil and two tablespoon- 
fuls fresh lime juice. Use fresh fruit when in season. 

Gerald Salad. 

Take one fresh pineapple cut in half-inch slices. 
Place in center of each slice a piece of cream cheese 
size of a walnut. Garnish from center to edge with 
thin strips of pimentoes and a dash of paprika on 
cheese. Serve with French dressing, on bed of lettuce. 

Grape Salad. 

Take two cupfuls of green grapes, peeled and seeded, 
place on lettuce bed and serve with French or Mayon- 
naise dressing. 



33 



Gormeto Salad. 

Take two tomatoes, twelve asparagus tips, eight 
cooked fresh mushrooms, two pimentoes and a head 
romaine or lettuce. Cut the tomatoes, asparagus tips, 
mushrooms and pimentoes in small squares, place in a 
salad bowl, season with a teaspoonful of curry powder, 
three tablespoonfuls of olive oil, one and one-half 
tablespoonfuls tarragon vinegar. Mix well, but gently. 
Garnish with leaves of lettuce. 

Grand Duchess Salad. 

Take a nice oyster shell, boil the oyster in a little 
water, fill the shell with caviar; place the oyster in the 
center of the caviar, with a drop of lemon juice on it, 
surround the caviar with small fresh shrimps seasoned 
in vinegar, salt and pepper. 

Grape Fruit Salad. 

Take two cupfuls grape fruit, one cupful oranges, 
one cupful almonds, one-fourth cupful French dress- 
ing, one-half cupful whipped cream. Cut the grape 
fruit in halves, save the shells to use as cups in serv- 
ing. Line the shells with lettuce or parsley, allowing 
the greens to drop over the cups. Blanch and split the 
almonds, cut the oranges and grape fruit in small 
pieces. Mix all together, marinate with French dress- 
ing, fill cups and place a spoonful of whipped cream on 
top of each. 

34 



Grape Fruit Salad No. 2. 

Take pulp of four grape fruits, one cupful celery, 
cut in small pieces, one-half cupful pecan nut meats, 
and one cupful of peeled grapes. Mix with Mayonnaise 
and serve on lettuce leaves. 

Delicious Grape Fruit Salad. 

Use three grape fruit, two-thirds cupful Mayonnaise, 
one-half cupful whipped cream, one-half cupful chili 
sauce, two tablespoonfuls each of chopped red and 
green peppers, and one-half cupful chopped pecan nut 
meats. Peel grape fruit and divide into sections, be- 
ing careful not to break pieces, and place on dish. Gar- 
nish with bed of lettuce and sprinkle over grape fruit 
the pecan nut meats. Mix together chopped peppers, 
Mayonnaise, whipped cream and chili sauce, and pour 
over grape fruit. Serve very cold. 

Grape Fruit and Celery Salad. 

Cut medium sized grape fruit in halves. Kemove 
the pulp, and add to it an equal quantity of finely cut 
celery. Refill sections with mixture, put Mayonnaise 
dressing on top and garnish with celery tips and 
canned pimentoes cut in strips. 

Green Pepper Salad. 

Boil green peppers until tender, cut into thin shreds. 
Serve on lettuce with French dressing. 



35 



Green Pepper Salad No. 2. 

Mix one-half pint cottage cheese with salt and red 
pepper to taste. Take six green peppers, cut off tops, 
scoop out seeds and fill with mixture. Place in ice box 
to harden, then cut in thin slices and serve on lettuce 
leaves with French dressing. 

Ham Salad. 

Dice sufficient cold boiled ham to measure one pint. 
Shave firm white cabbage to make the same quantity. 
Chop fine two small cucumber pickles and two pickled 
button onions. On the salad platter arrange a bed of 
the cabbage, put the ham in the center and sprinkle 
with the chopped pickle and onion. Pour over a French 
dressing to which one-half of a teaspoonful of French 
mustard has been added. 

Hawaiian Salad. 

Take can Hawaiian pineapple and drain the slices 
carefully. Place one slice on each plate, which already 
holds the blanched leaves from lettuce hearts. In the 
center of the pineapple place a small ball of Roquefort 
cheese which has been softened with a little cream or 
milk. Add a few broken nut meats and dress with a 
French dressing, to which has been added two table- 
spoonfuls of stiffly beaten cream. 

Hindoo Salad. 

Arrange slices of tomatoes on a bed of shredded let- 
tuce and place on top of them finely cut celery, and 
water-cress. Garnish with hard boiled eggs, cut in 
quarters. 



36 



Herring Salad. 

Soak six herring in milk or water over night, then 
skin, remove bones and cut in small pieces. Add double 
the quantity of cold cooked veal, cut in small cubes, 
one-half cupful of capers, one-fourth cupful of chopped 
pickles, one-half cupful of boiled beets, cut fine, one- 
half cupful of sour apples, cut in dice, and one chopped 
onion. Mix thoroughly with a dressing of olive oil, 
vinegar, pepper, salt, mustard, and chopped hard 
boiled eggs. Decorate top of salad with capers, 
chopped beets and chopped hard boiled eggs, in sec- 
tions or fancy design. 

Hungarian Salad. 

Mix equal parts shredded fresh pineapple, bananas 
cut in pieces, and sections of small oranges, and mari- 
nate with French dressing. Sprinkle generously with 
paprika and serve on lettuce leaves. 

Idolized Salad. 

Take one-fourth cup each of pineapple, orange, ba- 
nana and apple, cut into dice, one-fourth cup white 
grapes cut in halves, one-fourth cup of strawberries 
cut in quarters, and one-fourth cup Maraschino cher- 
ries cut into quarters. Mix all together and arrange 
on lettuce leaves. Pour over the following dressing: 
One-fourth cup olive oil, one-fourth cup Maraschino 
wine, one tablespoonful of lemon juice and one-half 
tablespoonful sugar, all well mixed. Put a spoonful 
of whipped cream and a whole Maraschino cherry on 
top. 

37 



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Japanese Salad. 

One cup of rice, one box of sardines, one head of let- 
tuce, one onion, one bunch of cress and double quantity 
of French dressing. "Wash the rice thoroughly, throw 
it into a large kettle of boiling water and boil rapidly 
for twenty minutes. Drain and dry; add the onion, 
grated, and pour over while hot half of French dress- 
ing. Stand aside to cool. Garnish the dish with the 
crisp lettuce leaves. Turn the rice in the center. Press 
into the rice the sardines that have been carefully 
drained from the oil and bones removed. Baste the 
rice and lettuce with remaining dressing. Dust with 
chopped parsley and send at once to the table. Never 
serve on ice, just cool. 

Julian Salad. 

One cup calf brains boiled in salt water, chilled on 
ice and cut in dice. Serve on crisp lettuce with 
Mayonnaise. 

King George Salad. 

Fill large bowl with cracked ice, fit smaller bowl into 
this, allowing an inch to escape. Line small bowl with 
crisp lettuce. Place in bowl several pieces of solid 
white lobster meat, placing between each piece some 
asparagus, cut proper length to reach top of bowl. Fill 
center with macedoine of mixed vegetables, thoroughly 
mix with French dressing, and cover with Mayonnaise. 
Garnish with lemons, cut in thin slices, and with small 
sprigs of parsley between each slice. 

38 



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Kentucky Salad. 

Take the hearts of four heads of crisp white lettuce. 
Cover with equal parts of white cabbage and green 
peppers chopped fine. Pour over bacon dressing. 

Kohlrabi Salad. 

Peel and cut in two and slice very thin young Kohl- 
rabi ; parboil in salt water, drain off and boil for twen- 
ty-five minutes in plain water and let cool. Serve on 
lettuce with red Mayonnaise. 

Koumiss Salad. 

Quarter a head of romaine lettuce lengthwise, place 
on top of each quarter slices of grape fruit and 
oranges, and decorate with slices of pimentoes and 
serve with a vinaigrette dressing. 

Lenn Salad. 

Chop whites of hard boiled eggs finely, marinate 
with French dressing, and arrange on lettuce leaves. 
Force yolks through a potato ricer and pile on the 
center of whites. Serve with French dressing. 

Lettuce and Cucumber Salad. 

Place a chapon in bottom of salad bowl. Wash, drain 
and dry one head lettuce, arrange in bowl, and place 
between leaves one cucumber cut in thin slices. Serve 
with French dressing. 



39 



Lettuce Salad. 

Place a chapon in bottom of salad bowl. Fill bowl 
with crisp lettuce and pour over French dressing. 

Lettuce Salad No. 2. 

Wash one head romaine and cut in pieces. Mix two 
cups cold riced potatoes, one-half pound white mush- 
room caps, peeled and cut in eighths, and one pound 
Brazil nut meats, cut in pieces. Moisten with French 
dressing made by allowing one-third tarragon vinegar 
to two-thirds olive oil. Arrange on salad dish, sur- 
round with romaine, and garnish with three peeled 
mushroom caps and six Brazil nut meats. 

Lettuce and Radish Salad. 

Wash and dry one head of lettuce, arrange in bowl 
and place between six radishes which have been 
washed, scraped and cut in thin slices. Serve with 
French dressing. 

Lettuce and Tomato Salad. 

Peel and chill three tomatoes, cut in halves or quar- 
ters and place on lettuce leaves. Serve with Mayon- 
naise dressing. 

Lob&i^r Mayonnaise. 

Shred the meat of one large lobster very fine, add 
the hearts of two heads of lettuce, cut in small pieces, 
and season with French dressing. Cover all with May- 
onnaise and decorate with capers, stuffed olives, quar- 
ters of hard boiled eggs and water-cress. 



40 



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Lobster Salad. 

Take the meat of one lobster, or one can of lobster, 
one small bottle of olives, chopped fine, one dill pickle, 
chopped, one-half pound English walnut meats, one 
bunch celery, cut fine, one-half cup vinegar, twelve 
hard boiled eggs, chopped fine, one-fourth pound but- 
ter, melted, one-half can chopped pimentoes, one-third 
onion, grated, a little salt and pinch of cayenne pepper. 
Mix all thoroughly with one-half cup thin Mayonnaise. 
When ready to serve garnish with lettuce and put a 
spoonful of Mayonnaise dressing on top. 

Lobster Salad No. 2. 

Cut the meat of one lobster into small cubes and 
marinate with French dressing. Mix with a small 
quantity of Mayonnaise dressing and serve on lettuce 
leaves. Put a spoonful of Mayonnaise on top. 

Lobster Salad No. 3. 

Use two cups of cold fresh boiled lobster, diced, one 
cup crisp celery, cut in cubes. Mix well with French 
dressing and let stand half hour. Moisten with Mayon- 
naise. Serve on white lettuce and garnish with the 
claws. 

Log Cabin Salad. 

Cut four bananas lengthwise and place in orange 
juice for half hour. Then place on individual serving 
plates, in log cabin style, and fill centers with stoned 
cherries; using both white and red. Pour over fruit 
dressing and garnish with parsley. 

41 



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Macedoine Salad. 

Take slices of boiled beets, cold boiled potatoes and 
onions, stalks of celery, cut fine, beans or green peas 
and some boiled carrots, cut in small cubes. Mix all 
together and pour over a French or Mayonnaise dress- 
ing. Serve on leaves of lettuce and garnish with small 
pickles cut in thin slices and small tomatoes cut in 
quarters. 



Macedoine Salad No. 2. 

Take two hard boiled eggs, nine small long red rad- 
ishes, one and one-half bunches young onions, three 
small beets, three medium sized potatoes, one table- 
spoonful chopped parsley and two stalks celery. Boil 
beets and potatoes and when done and cold cut in small 
pieces, or shapes if desired. Slice onions, radishes and 
celery; add parsley. Serve with Mayonnaise dress- 
ing and garnish with lettuce and eggs put through a 
ricer. This amount will serve ten people. Put in beets 
last as they discolor the salad. 

Malaga Salad. 

Eemove skins and seeds from white grapes; add an 
equal quantity of English walnut meats, blanched and 
broken in pieces. Marinate with French dressing. 
Serve on lettuce leaves and garnish with Maraschino 
cherries. 



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42 



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Mary Garden Salad. 

Cut a cucumber lengthwise and scoop out the inside, 
fill with lettuce well seasoned and mixed with a little 
Mayonnaise, place on this some sliced orange and 
fresh pineapple ; between each slice place a strip of red 
and green pepper. 



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Mignonette Salad. 

Take six endives, cut in small pieces, two cupfuls 
chopped fowl meats, one truffle, chopped fine, and one 
teaspoonful French mustard. Mix well with vinai- 
grette dressing. 



Mint Orange Salad. 

Sprinkle pulp of oranges with mint steeped in lemon 
juice. Serve on crisp lettuce and dress with French 
dressing. 



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Monte Salad. 

Take pulp from large grape fruits and add an equal 
quantity of finely cut celery and apples, cut in small 
pieces. Moisten with Mayonnaise, and place on a 
salad dish, arrange around a border of lettuce leaves 
and cover with Mayonnaise dressing. 



43 




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Moulded Russian Salad. 

Eeduce strong consomme so that when cold it will 
be jelly-like in consistency. Set individual moulds in 
pan of ice water, pour in consomme one-fourth inch 
deep; when firm, decorate bottom and sides of molds 
with cold cooked carrots, beets and potatoes, cut in | 
fancy shapes. Add consomme to cover vegetables, 
and as soon as firm fill moulds two-thirds full of any 
cooked vegetable that may be at hand. Add consomme 
by spoonfuls, allowing it to become firm between the 
additions, and put in enough to cover vegetables. Chill 
thoroughly, remove from moulds, and arrange on let- 
tuce leaves. Serve with Mayonnaise dressing. 



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My Chum's Salad. 

Cut three green peppers in halves and scoop out 
seeds; fill with one and one-half cupfuls chopped celery 
and one cupful meats of English walnuts, mixed with 
Mayonnaise. Serve on platter or individual plates, and J 
put spoonful of Mayonnaise dressing on each pepper. 
Garnish with lettuce leaves. 



Nut Salad. 

Mix one cupful chopped English walnut meats, two 
cupfuls shredded lettuce, and one cupful apples, cut 
in cubes. Arrange on lettuce leaves and serve with 
Mayonnaise dressing. 



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♦ 



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44 



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Nile Salad. 

Stew can of French peas in own liquor and season 
with a little salt, pepper and a pinch of sugar. When 
peas have absorbed all the liquor, allow them to cool 
and add the meats of one-half pound of English wal- 
nuts, and pour over half cupful of Mayonnaise. Serve 
on lettuce leaves. 

Nut Salad No. 2. 

Mix two cupfuls finely cut celery, one cupful pecan 
nut meats, broken in pieces, and one cupful shredded 
cabbage. Moisten with cream dressing or Mayonnaise 
and serve on lettuce leaves. 

Onion and Artichoke Salad. 

Line salad dish with nice crisp lettuce. Take equal 
parts of cooked artichoke bottoms and large Spanish 
onions, sliced thin and arranged alternately in bowl. 
Pour over French dressing. 



Orange Salad. 

Skin oranges and cut in very thin slices, place on 
bed of lettuce and serve with French dressing. Gar- 
nish with chopped green pepper. Serve very cold. 

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45 



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Olive Salad. 

The rule for French dressing: One head of lettuce, 
four tablespoonfuls of sherry, one small cucumber or 
gherkin, one boiled beet, two hard boiled eggs, two 
anchovies, or a teaspoonful of anchovy paste, one 
boiled potato, twenty-four queen olives. Pound the 
anchovies and add them to the French dressing. Stone 
and chop the olives rather fine. Cut the beet and 
potato into dice. Chop the gherkin. Line a salad bowl 
with the lettuce leaves; sprinkle over the gherkin or 
cucumber, then the olives, then the beet and potato; 
dust with a level teaspoonful of salt, a saltspoonful of 
paprika, a saltspoonful of white pepper. Chop the 
hard boiled eggs very fine and put them over the top 
of the salad, sprinkle lightly with the sherry; pour over 
the French dressing; toss and serve. 

Salad Oriental. 

Boil one dozen okras in salt water and souce in com- 
bination of vinegar, Harvey sauce, salt and paprika. 
Slice six ripe tomatoes, cut four green peppers in 
small cubes, place six tablespoonfuls boiled rice in 
salad bowl, and place okras on top in pyramid. Put 
sliced tomatoes around and on top of tomatoes and 
green pepper. Pour okra sauce, with two tablespoon- 
fuls olive oil added, over all. Serve on lettuce, very 
cold. 



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46 



Orange and Grape Salad. 




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Take one cup oranges and one cup green grapes. 
Cut oranges in one-half inch pieces, removing all pulp, 
cut the grapes in halves, remove the seeds, mix pulp 
of oranges and the grapes and marinate with French 
dressing. Serve on lettuce. 

Oyster Salad. 

Drain the liquor from a quart of fresh oysters. Put 
them in hot vinegar, enough to cover them, place over 
the fire; let them remain until plump but not cooked; 
then drop them immediately in cold water, drain off, 
and mix with them two pickled cucumbers, cut fine, 
also a quart of celery, cut in dice, some seasoning of 
salt and pepper. Mix all well together and pour over 
the whole a Mayonnaise dressing. Garnish with celery 
tips and slices of hard boiled eggs. 

Oyster Mayonnaise Salad. 

Take equal parts of celery and white cabbage, shred- 
ded very fine, and season with a little oil and vinegar. 
Scald oysters in their own juice with a little vinegar 
and salt. Place celery and cabbage in center of dish, 
dip oysters in Mayonnaise and lay round. 



47 



Palace Salad. 

Take two celery hearts, cut in short juliens, and add 
two slices of pineapple and two pimentoes, cut in dice. 
Season with Mayonnaise and whipped cream. Put in 
salad bowl and sprinkle with fine chopped green pep- 
pers. 

Pear Salad. 

Cut nice firm pears in halves through stem, pare and 
remove core. Roll immediately in granulated sugar to 
prevent turning brown. Chop enough English wal- 
nuts to fill center of pears. Garnish with Maraschino 
cherries and serve, with Mayonnaise, on lettuce. 

Pepper Salad. 

Take large peppers, remove the seeds and core. Fill 
with boneless sardines, mashed and seasoned. Serve 
with Mayonnaise. 

Pepper and Grape Fruit Salad. 

Mix grape fruit pulp with one-half the quantity of 
celery, finely cut, and a small quantity of nut meats. 
Mix with Mayonnaise dressing and serve in green pep- 
pers, from which the tops have been cut off and all 
seeds removed. Arrange the peppers on lettuce leaves 
and garnish with celery tips. 

48 



Perfection Salad. 

Take one envelope Knox Sparkling gelatine, one- 
half cup cold water, one-half cup mild vinegar, one 
pint boiling water, one teaspoonful salt, one cup finely 
shredded cabbage, juice of one lemon, one-half cup 
sugar, two cups celery, cut in small pieces and one- 
quarter can sweet red peppers, finely cut. Soak the 
gelatine in cold water five minutes; add vinegar, lemon 
juice, boiling water, sugar and salt. Strain and when 
beginning to set add remaining ingredients. Turn 
into a mould and chill. Serve on lettuce leaves with 
Mayonnaise dressing. 

Pineapple Salad. 

Two cups pineapple, one cup oranges, one cup ba- 
nanas, all diced, one cup blanched almonds, split, one- 
quarter cup candied cherries. Mix the pineapple, 
oranges, almonds and bananas together, marinate with 
Mayonnaise. Serve in salad bowl lined with lettuce 
leaves, and sprinkle the cherries over the top. 



Pineapple Salad No. 2. 

Lay two slices of pineapple, one on top of the other, 
on a lettuce leaf. Fill the center with Mayonnaise 
mixed with whipped cream to which chopped nuts have 
been added, garnish with halves of Maraschino cher- 
ries. Serve very cold. 




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49 



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Pineapple and Celery Salad. 

Pare and eye a small pineapple. Cut it in slices 
almost an inch thick, then in dice. Wash and cnt fine 
an equal amount of well blanched celery. To one cup- 
ful of Mayonnaise, add one half of a cupful of stiffly 
whipped creani and mix lightly together. Stir a little 
more than half of this with the mixed pineapple and 
celery, and season with a little salt and white pepper. 
Heap on a dish, spread the remainder of the dressing 
over the top and garnish with pecans and blanched 
celery tips. 



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Planters Salad. 

Remove the center of a small head of lettuce, fill with 
water melon and alligator pears, cut in the style of 
Parisian potatoes. Keep ice cold and serve with French 
J dressing. 

Potato Salad. 

Six large cold boiled potatoes, cut in slices, one stalk 
crisp celery, cut small, one small chopped onion, salt 
and pepper to taste. Mix with a dressing of two table- 
spoonfuls goose grease and one-half cup vinegar. Serve 
with lettuce and sliced hard boiled eggs. 

50 



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Potato Salad No. 2. 

Four large cold boiled potatoes, cut in slices, and 
half the quantity of sliced cucumbers and cut celery. 
Mix well with Mayonnaise, and garnish with hard 
boiled eggs. Serve on lettuce. 



Potato Salad Hunt. 

Mix six large cold boiled potatoes, cut in slices, five 
spring onions or three teaspoonfuls of chopped onions, 
and two teaspoonfuls of chopped parsley; marinate 
with French dressing. Garnish with radishes and hard 
boiled eggs, run through a ricer, and serve on bed of 
lettuce with Mayonnaise. 

Combination Potato Salad. 

Mix together sliced cold boiled potatoes and about 
one-quarter the quantity of sliced raw tomatoes, with 
a little raw onion, chopped very fine. Season with salt 
'and pepper and mix with Mayonnaise dressing. 

Prune Salad. 

Stuff prunes with a mixture of cheese and chopped 
nuts, and place on lettuce leaf. Surround with blanched 
almonds and serve with Mayonnaise dressing. 



51 





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Russian Salad. 

Twelve anchovies, two small gherkins, half pint of 
aspic jelly, one small potato, half can of mushrooms, 
one head of celery, half pint of Mayonnaise, two eggs, 
half pint of carefully cooked peas, one good-sized beet, 
one boiled carrot, two tablespoonfuls of capers, one 
pound of boiled halibut, or salmon, half can of caviar. 
Stand a small bomb mold in a pan of cracked ice. Make 
the aspic; cut the anchovies into halves. Chop fine 
the potato, beet and carrot, which should all be cooked; 
chop the mushrooms and celery. Put a little of the 
aspic into the bottom of the mold, on top of which put 
a few fillets of anchovies, a little chopped white of 
hard boiled eggs, a little of the mixed vegetables, and 
a few slices of gherkins; then the mushrooms, and 
then a layer of cold boiled fish; then another layer of 
anchovy fillets, and arrange as before. Pour over the 
remaining quantity of aspic, which must be cold, not 
hard, and stand in a cold place, over night, for several 
hours. When ready to serve, dip the mold quickly 
into hot water; turn out on crisp lettuce leaves; make 
a hole in the center of the mold by twirling around a 
tablespoon, taking out the piece, and fill the space with 
caviar; garnish the dish with finely chopped onion and 
triangular pieces of buttered pumpernickel. 



52 



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Russian Salad No. 2. 

Take six ripe tomatoes and skin or pare them, and 
scoop out a small piece at the top of each. Make a 
dressing of one box of sardines, which have been boned 
and mashed with a fork, and to which has been added 
two tablespoonfnls of olive oil, one of lemon juice, two 
tablespoonfuls of tomato catsup, salt and paprika to 
taste. Mix all well together and then stuff the top of 
each tomato with the mixture. On top of this place 
a tablespoonful of Mayonnaise dressing, and serve on 
a lettuce leaf. 

Roquefort Salad. 

Take one ounce of Koquefort cheese, mince in a 
bowl and add one teaspoonful salt, one-half teaspoon- 
ful pepper, one dash tobasco sauce, one-half teaspoon- 
ful mustard and one tablespoonful olive oil. Mix thor- 
oughly and add slowly four more tablespoons of olive 
oil, beating well. 

Salmon Salad. 

Flake some cold boiled salmon and mix with Mayon- 
naise or cream dressing. Arrange on lettuce leaves and 
garnish with hard boiled egg put through a potato 
ricer. 



53 



St. Augustine Salad. 

Take four large ripe tomatoes and put them in boil- 
ing water for half minute. Peel and place on ice. When 
cold scoop out, being careful not to break the tomatoes. 
Prepare four bananas and four slices pineapple, cut 
in small squares and mix with one poney of Maraschino. 
Fill tomatoes, and place on bed of lettuce and sprinkle 
same with yolk of hard boiled egg, chopped vejry 
fine. Serve separately a dressing of one-half cup salad 
oil, juice of two lemons, eight whole peppers, crushed 
fine, one-half teaspoonful mustard, one teaspoonful 
chives, salt to taste. Mix well. 



Sardine Salad. 

Take one box of sardines, remove skin and bones 
and mix with an equal quantity of mashed yolks of 
hard boiled eggs and one-half cupful of finely cut 
celery. Arrange on lettuce leaves and (serve with 
Mayonnaise dressing. 

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54 



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Scallop Salad. 

Clean one pint scallops, parboil and drain. Add 
juice of one lemon, cover and let stand one hour. 
Drain, dry between towels, sprinkle with salt and pep- 
per, dip in flour, egg and stale bread crumbs, fry in 
deep fat, and drain on brown paper. Cool, cut in 
halves, marinate with dressing, and serve garnished 
with sliced tomatoes and water-cress. Dressing: Mix 
one teaspoonful of finely chopped shallot, three-fourths 
teaspoonful salt, one-eighth teaspoonful paprika, two 
tablespoonfuls lemon juice and four tablespoonfuls 
olive oil. 

Scotch Salad. 

Boil six celery-roots and slice up fine, one pound 
cooked string beans cut in short pieces, and mix with 
the following dressing: English mustard, Worcester- 
shire sauce, vinegar, salt, cayenne, and keep cold. Then 
escallop one pound smoked salmon very fine and mix 
together. Line a salad bowl with water-cress and place 
salad in center. Garnish with round slices of hard 
boiled eggs and capers. 



55 



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Salad Ecossaise. 

Tape six nice celery roots, boiled and sliced fine, one 
pound cooked string beans, cnt small, and mix with the 
following dressing : one-half teaspoonf ul mustard, one 
teaspoonful Worcestershire, one-half cup mild vinegar, 
pinch of chives, salt, and pepper. Keep cold. Chop 
fine one pound smoked salmon, and one cup scallops. 
Mix all together. Line salad bowl with water-cress 
and place salad in the center. Decorate with slices of 
tomatoes and hard boiled egg. 

Salad a la Henri. 

Eemove heart from one nice crisp head lettuce. Slice 
the heart and mix with shredded celery, finely chopped 
ham and enough Mayonnaise to hold ingredients. Fill 
head of lettuce with mixture and garnish with hard 
boiled egg, sliced. 

Shrimp Salad. 

Wash and drain shrimps and mix with half their bulk 
of cut celery and a few hard boiled eggs, chopped, 
also olives or capers as desired. Mix with Mayonnaise 
dressing, reduced with whipped cream, and serve in 
border of tomato jelly. Garnish with celery tips and 
sliced pim-olas. 



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56 



Shrimp Salad No. 2. 

Fill six pimentoes with shrimps, whole or cut in 
pieces, which have been mixed with Mayonnaise. Put 
a spoonful of Mayonnaise on top of each and serve on a 
bed of lettuce. 

Sheldon Salad. 

One can of pineapple, four oranges, two bananas, 
one-half pound of malaga grapes and one-half pound 
of candied cherries. Cut the pineapple into small 
squares. Seed the oranges and cut them fine, seed the 
grapes and cut them and the cherries in halves, slice 
the bananas very thin. Serve on lettuce leaves and 
pour over the following sauce: The juice of the pine- 
apple, one cupful of sugar, one tablespoonful of corn 
starch, one cupful of walnut meats cut fine, and one and 
one-half cups of water. Mix the corn starch with a little 
of the water and add the pineapple juice, sugar and 
remainder of the water. Boil until thick, and after 
it is cold add the nuts. 

Spinach Salad. 

Cook one-half peck spinach, drain and chop finely. 
Season with salt, pepper and lemon juice, and add 
one tablespoon melted butter. Butter small tin moulds 
and pack solidly with mixture. Chill, remove from 
moulds, and arrange on thin slices of cold boiled 
tongue cut in circular pieces. Garnish base of each with 
a wreath of parsley, and serve on top of each Sauce 
Tartare. 



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57 



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Summer Salad. 




Cut sound tomatoes and cucumbers in dice, add a 
few drops of onion juice or some thinly sliced young 
onions. Mix with cream dressing and serve on lettuce 
leaves, or in tomato or cucumber boats. Cooked vege- 
tables such as cauliflower, potatoes, beets, string beans 
and peas may be used in the same way. 

Sweetbread Salad. 

Add to one quart of highly seasoned stock one pack- 
age of gelatine, dissolved in a little cold water, and 
flavor with lemon juice. Place in a dish boiled sweet- 
breads, cut in slices, celery, cut fine, asparagus tips, 
meats of English walnuts and grape fruit. Pour over 
the stock and let stand to harden. Serve with Mayon- 
naise. 

Sweetbread Salad No. 2. 

One pair sweetbreads, which have been prepared 
and boiled, cut in small slices, dip in flour and fry. 
Shred one head of lettuce and line bowl, cover with 
whipped cream dressing, dip slices of sweetbreads in 
Mayonnaise, place them in center and garnish with 
sliced radishes and chopped beets. 



58 



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String Bean Salad. 

Drain the water from two cans of string beans, wash 
thoroughly in several cold waters and put them in a 
colander to drain. When perfectly dry, put on ice 
until needed. Take four pimentoes and cut in small 
pieces and mix thoroughly with the beans. Serve with 
French dressing. 



String Bean Salad No. 2. 

Marinate two cups cold string beans with French 
dressing, add one teaspoonful finely cut chives. Pile in 
center of salad dish and arrange around base thin 
slices of radishes overlapping one another. 

Sweetbread and Cucumber Salad. 

One pair of sweetbreads, one bay leaf, one small 
onion, one blade mace, one-half tablespoonful gelatine, 
juice of one-half lemon, one-half cup cream, one cup 
cucumbers cut in cubes, salt and pepper to taste. Boil 
sweetbreads and cut in slices. Boil bay leaf, onion, 
sliced, and blade of mace together in salt water and 
add to sweetbreads. Dissolve gelatine in tablespoon 
of cold water, add two tablespoons boiling water, 
lemon juice, cream, whipped stiff, and cucumbers, cut 
in cubes, salt and pepper; and add all to sweetbreads. 
Turn into moulds and serve on lettuce with French or 
Mayonnaise dressing. 



59 



Sweetbread and Tomato Salad. 

Soak two pairs of sweetbreads in cold salt water for 
two hours, then boil in salt water until tender, blanch 
in cold water, remove all the skin and tough parts and 
cut in small pieces. Skin and scoop out nice solid 
tomatoes and fill with the sweetbreads mixed with 
Mayonnaise dressing. Serve on bed of lettuce and put 
a spoonful of Mayonnaise on each tomato. 

Swiss Salad. 

Mix one cup cold cooked chicken, cut in cubes, one 
cucumber, pared and cut in cubes, one cup chopped 
English walnut meats, and one cup French peas. Mari- 
nate with French dressing, arrange on serving dish, 
and garnish with Mayonnaise dressing. 

Tango Salad. 

Take one good-sized cucumber, peel and cut length- 
wise in halves and soak in salt water for one hour; 
drain and wash cucumbers several times in very cold 
water; scoop out center and fill with alligator pears, 
cut in small pieces, celery and green peppers, cut in 
thin strips and finish off with grape fruit, cut in slices. 
Serve with vinaigrette sauce. 



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60 



Tomato Salad. 

Scald, peel and chill six firm tomatoes, and cut in 
halves. To one cup of whipped cream add two table- 
spoons each of lemon juice and prepared horseradish, 
also seasoning of salt, paprika and mustard. Place 
tomatoes on lettuce leaves, heap the dressing on each 
lightly, sprinkle with bits of pimento, and serve. 



Tomato Surprise. 

Cut tops from four tomatoes, take out the interior, 
then stuff with cut celery, apples and Mayonnaise 
dressing; then put top on with a slice of truffles layed 
on each. 



Tomato Farcie Salad. 

Four nice ripe tomatoes, dipped in boiling water 
and peeled. Remove core. Take one celery heart, 
chopped fine, two apples, cut small, one tablespoonful 
chopped salted almonds, two pickled walnuts, small 
quantity vinegar, pinch of salt and cayenne, and one 
tablespoonful of Mayonnaise; mix well and stuff toma- 
toes. Serve on lettuce leaves, cover with Mayonnaise 
and sprinkle with finely chopped green peppers. Chill 
before serving. 




Frozen Tomato Salad. 

Strain a quart can of tomatoes. Season with salt 
and pepper to taste and put on stove to boil. Dissolve 
one tablespoonful of gelatine in two tablespoonfuls cold 
water and stir into tomatoes after taking from stove. 
Place in moulds and freeze. Serve on bed of lettuce 
with Mayonnaise. 

Tomato Jelly Salad. 

Take one-half can tomatoes, two cloves, one-half 
bay leaf, one-half teaspoonful salt, one-half teaspoon- 
ful paprika and cook fifteen minutes. Strain, while 
hot, into one tablespoonful granulated gelatine dis- 
solved in half cup cold water. Turn into individual 
moulds. Serve on lettuce with Mayonnaise 

Tomato Jelly Salad No. 2. 

Take one quart canned tomatoes, one-half small 
onion, three cloves, pinch of cayenne and salt, and six 
pepper corns. Boil all together until tomatoes are 
soft, strain and reheat, then add one-half box Knox 
gelatine, soaked in one-half cup cold water. Place in 
mould to harden. Serve on lettuce with Mayonnaise 
and cucumber cubes mixed together. 



Tomato Sicilienne. 

Skin and scoop out four raw tomatoes, and sprinkle 
with salt and pepper. Fill tomatoes with following 
mixture: One cooked knob of celery, one apple, two 
cooked artichoke bottoms, white of three hard boiled 
eggs, and one tablespoonful of chopped chives, all 
mixed with one cup of Mayonnaise. Serve on bed of 
lettuce and put spoonful of Mayonnaise on each tomato. 

Tomato and Corn Salad. 

Skin and core six tomatoes and place on ice. Fill with 
green corn, cut from cob, and allowed to become per- 
fectly cold, and serve with Mayonnaise. 

Tongue Salad. 

Boil one fresh beef tongue until soft. Cut in small 
cubes and add one cup of chopped celery. Mix all 
with Mayonnaise and serve on lettuce. 



Trophy Salad. 

Place two hearts of Eomaine lettuce, quartered, in 
salad bowl, and garnish with one-half head of celery, 
cut in fine strings, salt, a little vinegar, and olive oil 
and put some finely chopped walnuts on top. 

63 



Stuffed Tomato Salad. 

Peel medium sized tomatoes. Eemove thin slice from 
top of each and take out seeds and some pulp. Sprinkle 
inside with salt, invert, and let stand one-half hour. 
Fill tomatoes with cucumbers cut in small cubes and 
mixed with Mayonnaise dressing. Serve on lettuce 
leaves. 

Stuffed Tomato Salad No. 2. 

Prepare tomatoes same as for Tomato Salad No. 1. 
Eefill with finely cut celery and apple, using equal parts 
Serve with Mayonnaise, and garnish with shredded 
lettuce. 

Tripe Salad. 

One pint of pickled tripe, one head of lettuce, one 
clove of garlic, and one dozen olives. Cut the tripe 
into small strips. Make a "chapon," put it in the 
bottom of the dish and on top the lettuce leaves, then 
the tripe. Baste with Italian dressing. Cool for half 
hour before serving and before pouring over the dress- 
ing. 

Tuna Salad. 

Take eight tomatoes, skin them and scoop out. Then 
take two, one-pound cans of tuna and place in a bowl. 
Add three ounces of chopped English walnuts, two 
hearts of celery, cut in dice, two ounces of chopped 
sour pickles, a little chopped chives, salt, white pepper, 
one pint of Mayonnaise and a dash of tarragon vinegar. 
Mix well and stuff the prepared tomatoes. Sprinkle 
with a little paprika and serve on lettuce leaves. 

64 



Union Salad. 

Take one dozen Cox Combs in white wine, cut in 
slices, four bottoms artichokes, minced fine, and add 
a few slices truffles and season with dressing of one 
teaspoonful "Worcestershire, one-half cup mild vinegar, 
one saltspoonful salt, one saltspoonful mustard and 
three tablespoonfuls reduced tomato sauce. Serve in 
salad bowl and decorate with oysters, slices of toma- 
toes, shrimps and lettuce. Chill before serving. 



Veal Salad. 

Take one pound of cooked veal, one bunch of celery 
and one Spanish onion, chop all fine and sprinkle with 
a little salt and pepper. Mix with Mayonnaise dress- 
ing. Serve on lettuce leaves. 



Vegetable Salad. 

Take new carrots, boiled, cooled, and cut in small 
pieces, some cold string beans, and shredded lettuce, 
with capers scattered through it, mix with Mayonnaise 
dressing. 



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65 



Waldorf Salad. 

Cut into squares an equal quantity of green apples 
and celery, add the meats of English walnuts. Mix 
with a little Mayonnaise and season to taste. Place 
in salad bowl and garnish with hazel nuts and maras- 
chino cherries. It is also attractively served in shells 
of red apples arranged on a bed of lettuce. 

Water Cress Salad. 

One bunch of water cress, wash and pick carefully. 
Garnish with sliced hard boiled egg and small onions, 
chopped fine. Serve with French dressing. 

Water Cress and Pim-Olas Salad. 

Mix in given order one-third teaspoon salt, one speck 
pepper, three tablespoons of olive oil and one table- 
spoon of vinegar. Beat well and pour over water cress 
or lettuce, and garnish with Pim-olas, cut in thin 
slices. Neuchatel cheese, cut in thin slices may also be 
added if desired. 

Wilson Salad. 

Eemove heart from solid head of lettuce, slice the 
heart and mix with shredded celery, finely chopped 
Virginia ham and Mayonnaise; fill the head of let- 
tuce with this mixture and garnish with a slice of 
hard boiled egg and small pieces of truffle. 

66 




*** *** *t* 



DRESSINGS AND SAUCES. 

Dressings and sauces form an essential part in the 
make-up of a salad. The innumerable variations must 
be skillfully adapted to the salads with which they are 
amalgamated or served, in order to produce some de- 
sired effect. 



Although exact quantities have been given for the 
various dressings and sauces, diversity of taste must 
be considered, and no absolute rule can be given for 
blending a salad sauce, or for mixing a salad. 

Ingredients should all be of the best; special care 
should be taken to secure the very best olive oil. 



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67 



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Sidney Smith's Salad Dressing. 

Two boiled potatoes strained through a kitchen sieve, 

Softness and smoothness to the salad give; 

Of mordant mustard take a single spoon, 

Distrust the condiment that bites too soon; 

Yet deem it not, thou man of taste, a fault, 

To add a double quantity of salt. 

Four times the spoon with oil of Succa crown, 

And twice with vinegar procured from town; 

True taste requires it, and your poet begs, 

The pounded yellow of two well boiled eggs. 

Let onions 7 atoms lurk within the bowl, 

And scarce suspected animate the whole; 

And lastly, in the flavored compound toss 

A magic spoonful of anchovy sauce; 

Oh, great and glorious! Oh, herbaceous meat; 

'Twould tempt the dying anchorite to eat; 

Back to the world he'd turn his weary soul, 

And dip his fingers in the salad bowl. 



68 



Aspic Jelly. 

Soak one box of Knox gelatine in one cup of white 
wine and water, or lemon juice and water, until soft. 
Add three pints of chicken or veal stock, if for light 
jelly, or three pints of beef stock, if for dark jelly, 
season highly and mix with the shells and whites of 
two eggs, when stock is cold. Cook all together, stir- 
ring constantly and boil until thick scum has formed, 
remove and strain through a napkin. 

Anchovy Sauce. 

Add to half a pint of drawn-butter sauce two table- 
spoonfuls of anchovy paste or extract. 

Boiled Salad Dressing. 

Two well-beaten eggs, one-half pint of vinegar, one 
teaspoonful of sugar, one-half teaspoonful of English 
mustard, pinch of cayenne and salt to taste. Max well, 
put over the fire in a porcelain-lined saucepan and 
bring it slowly to the boil, stirring steadily. When it 
bubbles add a teaspoonful of butter, take from the 
stove, and keep in a cool place. 

69 



Boiled Salad Dressing No. 2. 
1 With Whipped Cream. 

| Four tablespoonfuls of vinegar, one tablespoonful of 

butter, one tablespoonful of flour, one egg, beaten 

1 lightly, one teaspoonful of white sugar, one-half tea- 

spoonful each of pepper and mustard, salt to taste and 

f whipped cream at discretion. Beat the butter and 

I flour to a cream, stir in the beaten egg, and all the 

seasoning, except the salt. Next put in the vinegar, 

I turn all into a saucepan and cook slowly, stirring until 

1 the sauce is very thick. Take from the fire, put in 

I the salt and keep in a cool place. "When ready to use 

I stir whipped cream into it. 

<♦> 

I Drawn Butter Sauce. 

Three ounces butter, one ounce of flour, half a pint 
I of water, and a pinch of salt and pepper. Put two 

ounces of the butter into a stew-pan, and when melted, 
| sprinkle in the flour; stir it well until the flour is thor- 
I oughly cooked, and mix in the water. Take it off the 

fire, pass it through a sieve and add balance of butter, 
| salt and pepper. 

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70 



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Caper Sauce. 

Melt two ounces of butter, add a tablespoonful of 
flour, mix well and add pepper, salt and a pint of boil- 
ing water. Stir on the fire until it thickens and then 
add three tablespoonfuls of capers. Remove from the 
fire and add the yolk of an egg beaten with the juice of 
half a lemon. 

Chiffonade Dressing. 

One cup olive oil, one-half cup white vinegar, or juice 
of one lemon, one teaspoonful salt and one saltspoonful 
pepper. Mix and beat until smooth, and then add one 
boiled beet, one hard boiled egg and a few chives, all 
chopped fine. 

Club Dressing. 

One-half teaspoonful salt, one-quarter teaspoonful 
pepper, two tablespoonfuls brandy, two tablespoonfuls 
tarragon vinegar, and two tablespoonfuls olive oil. Mix 
and stir until well blended. 

Cold Slaw Dressing. 

Beat up two eggs with two tablespoonfuls of sugar, 
add a piece of butter the size of half an egg, a tea- 
spoonful of mustard, a little pepper, and lastly a cup 
of vinegar. Put all the ingredients into a dish over thei 
fire and cook like a soft custard. 

71 



Cream Dressing No. 1. 

This dressing will be found good for any salads call- 
ing for Mayonnaise, but is much less expensive. One 
level tablespoonful salt, one level tablespoonful mus- 
tard, one and one-half level tablespoonfuls sugar, two* 
eggs lightly beaten, one-quarter cup melted butter, 
one and one-half cups thin cream and one-half cup 
vinegar. Mix together salt, mustard and sugar, add 
eggs and butter. Mix well and then add cream gradu- 
ally, then vinegar slowly. Cook over hot water, stir- 
ring constantly until thick and smooth. Strain and 
chill before using. 



Cream Dressing No. 2. 

One teaspoonful mustard, one teaspoonful salt, two 
teaspoonfuls flour, one and one-half teaspoonfuls pow- 
dered sugar, few grains cayenne, one teaspoonful 
melted butter, one yolk of egg, one-third cup hot vine- 
gar and one-half cup thick cream. Mix dry ingredients, 
add butter, egg, and vinegar slowly. Cook over boiling 
water, stirring constantly until mixture thickens; cool, 
and add to heavy cream, beaten until stiff. 



Sour Cream Dressing. 

Take two yolks of eggs, well beaten, four tablespoon- 
fuls vinegar, one tablespoonful mustard, one pinch 
black or red pepper, and one-half cup sour cream. Mix 
thoroughly and chill before using. 

White Cream Dressing. 

Melt one-half cup butter, stir in one tablespoonful 
of flour gradually, and add one pint of cream slowly. 
Boil until smooth and thick. Yolk of egg may be added 
if desired, and season to taste. 

Cucumber Dressing. 

Peel and chop two cucumbers, drain them, put them 
into a bowl that has been rubbed with garlic, and 
cover them with a French dressing of two tablespoon- 
fuls of oil, one-half a tablespoonful of vinegar, one- 
half a teaspoonful of salt and a saltspoonful of white 
pepper. 

Curry Dressing. 

Three-fourths teaspoonful salt, one-fourth teaspoon- 
ful curry powder, one-quarter teaspoonful pepper, five 
tablespoonfuls olive oil, three tablespoonfuls vinegar. 
Mix ingredients in order given and stir until well 
blended. 



73 




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Dutch Sauce. 

One-half cup butter, yolk of two eggs, one-half 
teaspoonful salt, one-half cup of boiling white stock, 
juice of one lemon and a pinch of cayenne pepper. Beat 
butter to cream, add yolks of eggs, one at a time, salt 
and pepper. Put ingredients in a bowl and place it 
in a sauce pan of boiling water, beat until it thickens 
and then add the boiling stock. When the consistency 
of soft custard it is done. 



Boiled Egg Sauce. 

Add to half a pint of drawn-butter sauce three hard- 
boiled eggs, chopped, not too fine. 

Yellow Egg Sauce. 

Eub yolks of two hard-boiled eggs through a sieve 
and mix with four tablespoonfuls olive oil, one table- 
spoonful vinegar, one teaspoonful mustard, one clove 
garlic, minced, and a little chopped parsley. Chill be- 
fore using. 



English Salad Dressing. 

Put in a bowl a half teaspoonful of salt, a saltspoon- 
ful of white pepper, a teaspoonful of pounded mint, a 
teaspoonful of Worcestershire sauce, four tablespoon- 
fuls of olive oil and when well mixed add one table- 
spoonful of celery vinegar. 




74 



Epicurean Dressing. 

Salt, pepper, one-quarter teaspoonful English mus- 
tard, one teaspoonful French mustard, a little paprika, 
a few drops of Worcestershire, one " teaspoonful each 
of ordinary vinegar and tarragon, stir together and 
pour in slowly six tablespoons of olive oil, add two 
cups of Mayonnaise, two chopped pimentoes, two 
chopped green peppers, twelve chopped olives and 
two tablespoons of chili sauce. Mix all together thor- 
oughly. The dressing should be very cold. 

Sauce Finiste. 

Cook three tablespoonfuls of butter until well 
browned and add one-half teaspoonful mustard, few 
grains cayenne, one teaspoonful lemon juice, one and 
one-half teaspoonfuls Worcestershire sauce, and three- 
quarters cup stewed and strained tomatoes. 



French Dressing. 

One-half teaspoonful salt, one-quarter teaspoonful 
pepper, two tablespoonfuls vinegar and four table- 
spoonfuls olive oil. Mix ingredients and stir well until 
blended. 



French Dressing No. 2. 

One tablespoonful vinegar, one teaspoonful onion 
juice, one teaspoonful salt, covered with red and black 
pepper, and four tablespoonfuls of olive oil. Set on 
ice until ready for use. Use lemon juice instead of 
vinegar and leave out onion, for fruit salads. 



German Dressing. 

One-fourth pound of bacon, one onion, two table- 
spoonfuls vinegar and one saltspoonful of pepper. Put 
the bacon into a saute pan with a half cup of water ; let 
it boil until the water evaporates and then "try" out 
all the fat, and remove the bacon when it is dry and 
crisp. When the fat is cool, add to it the pepper and 
vinegar. 

Helen's Dressing. 

Mix two-thirds cup Mayonnaise, one-half cup 
whipped cream, one-half cup chili sauce, two table- 
spoonfuls chopped red peppers, two tablespoonfuls 
chopped green peppers, and one-half cup pecan meats. 
Place on ice, and serve with grape fruit or orange 
salad. 



76 



Hollandaise Sauce. 

Pour four tablespoonfuls of good vinegar into a 
small stew-pan and add some pepper-corns and salt; 
let the liquid boil until it is reduced to half; let it cool; 
then add to it the beaten yolks of four eggs, also four 
ounces of good butter, and a very little nutmeg. Set 
the stew-pan on a very slow fire, and stir the liquid 
until it is about as thick as cream and immediately 
remove it. Now put this stew-pan into another pan 
containing a little warm water kept at the side of the 
fire. "Work the sauce briskly with a spoon, to get it 
frothy, adding little bits of butter, in all about three 
ounces. When the sauce has become light and smooth 
it is ready for use. 

Italian Dressing. 

Put in a bowl a half teaspoonful of salt, a clove of 
garlic mashed, a saltspoonful of white pepper, a tea- 
spoonful of tomato catsup, rub thoroughly and then 
stir in gradually four tablespoonfuls of Italian Olive 
Oil, add one tablespoonful of tarragon vinegar and 
beat thoroughly. 

Japanese Dressing, . 

Eub the bottom of the bowl with a clove of garlic, 
add a half teaspoonful of salt, a drop of tobasco oil, a 
half teaspoonful of soy and six tablespoonfuls of olive 
oil. Mix thoroughly and add one tablespoonful of tar- 
ragon vinegar. 



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77 



Mayonnaise Dressing. 

One teaspoonful mustard, one teaspoonful salt, one 
teaspoonful sugar, pinch of cayenne, yolks of two eggs, 
two tablespoonfuls lemon juice, two tablespoonfuls 
vinegar and one and one-half cups olive oil. Mix dry 
ingredients, add egg yolks, and when well mixed add 
one-half teaspoonful of vinegar. Add oil gradually, 
at first drop by drop, and stir constantly. As mixture 
thickens, thin with vinegar or lemon juice. Add oil, 
and vinegar or lemon juice alternately, until all is used, 
stirring or beating constantly. Keep bowl contain- 
ing mixture cold by placing it in a larger bowl filled 
with crushed ice. 



Mayonnaise Without Oil. 

Melt one-quarter pound of butter and stir in one ta- 
blespoonful of flour, remove from stove and add four 
eggs, beaten in one at a time until perfectly smooth. 
Mix with a little water a teaspoonful of ground mus- 
tard, one teaspoonful sugar and one teaspoonful salt, 
then add one-half cup vinegar and one-half cup of 
water. Put all ingredients together, cook until thick 
and thin with cream. 



78 



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Mint Sauce. 

Take four tablespoonfuls of chopped mint, two table- 
spoonfuls of sugar and a quarter of a pint of vinegar. 
Let it stand an hour or two before using. 

Mushroom Sauce. 

Put a piece of butter the size of a walnut into a small 
stew pan, and when it bubbles add a teaspoonful of 
flour; when well cooked stir in a cupful of stock and 
half a teacupful mushroom juice from the can, then 
after straining it, add half a can of mushrooms, pep- 
per, salt and a few drops of lemon juice. 

Mushroom, Lobster and Shrimp Sauce. 

One-half cup butter, one pint cream or milk and one 
large tablespoonful flour. Melt butter, add flour until 
smooth, stir in cream or milk slowly, and season to 
taste. Then add mushrooms, lobster, or shrimps, as de- 
sired, chopped medium fine. 

Roquefort Dressing. 

Divide one-half pound Eoquefort cheese into three 
equal parts. Mix to a paste one-third of cheese with 
one tablespoonful olive oil, one-third of cheese with 
one tablespoonful cognac, and one-third of cheese with 
one tablespoonful Worcestershire sauce, then mix all 
together until consistency of cream and add dash of 
cayenne pepper. 



For Red Dressing. 

Color Mayonnaise with paprika, or peel one tomato, 
chop fine, drain off juice, add one red pepper chopped 
fine, and mix thoroughly. Set on ice before using. 

Roquefort Dressing No. 2. 

Take four tablespoonfuls olive oil and work into one- 
half pound Roquefort cheese until thoroughly smooth. 
Add one tablespoonful tarragon vinegar, one teaspoon- 
ful salt, one teaspoonful pepper and one teaspoonful 
onion juice. 



Russian Sauce. 

Take three tablespoonfuls butter, two tablespoonfuls 
flour, one cup stock, one-quarter teaspoonful salt, a few 
grains of pepper, one-half teaspoonful chopped chives, 
one-half teaspoonful mustard, one teaspoonful grated 
horseradish, one-quarter cup cream and one teaspoon- 
ful lemon juice. Melt the butter, add the flour, and 
pour on gradually the stock; then add salt, pepper, 
mustard, chives and horseradish. Cook two minutes, 
strain, and add cream and lemon juice. Reheat before 
serving. 



80 




Ravingote Dressing. 

Take a handful of chervil, together with some tarra- 
gon, and a few chives. "When these herbs have been 
washed, put them into boiling water for five minutes, 
with a little salt, after which cool, drain and squeeze 
them dry. Pound them well, adding a spoonful of May- 
onnaise sauce; then pass the whole through a sieve 
and mix Mayonnaise. 



Spanish Dressing. 

One red chili, one tablespoonful of tarragon vine- 
gar, one clove of garlic and one tablespoonful of to- 
mato catsup. Make Mayonnaise dressing, add the clove 
of garlic chopped and pressed through a sieve, the red 
chili chopped fine and reduced to a pulp, the vinegar 
and the tomato catsup. For tomato or beef salad. 



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Tartar Sauce. 

One tablespoonful vinegar, one teaspoonful lemon 
juice, one-quarter teaspoonful salt, one tablespoonful 
Worcestershire sauce and one-half cup butter. Mix 
vinegar, lemon juice, salt and Worcestershire sauce in 
bowl, and heat over hot water. Brown the butter in 
a pan, strain and add. 



81 



Tartare Sauce. 

One-half teaspoonful mustard, one teaspoonful pow- 
dered sugar, one-half teaspoonful salt, few grains cay- 
enne, yolks of two eggs, one-half cup olive oil, one and 
one-half tablespoonfuls vinegar, one-half tablespoon- 
ful each of finely chopped capers, pickles, olives, pars- 
ley, one-half shallot, finely chopped, one-quarter tea- 
spoonful powdered tarragon. Mix mustard, sugar, 
salt and cayenne; add yolks of eggs and stir until thor- 
oughly mixed, setting bowl in pan of ice water. Add 
oil, at first drop by drop. As mixture thickens, dilute 
with vinegar, when oil may be added more rapidly. 
Keep in cool place until ready to serve, then add re- 
maining ingredients. 

Thousand Island Dressing. 

Take one-half cup Mayonnaise, one-half cup whipped 
cream, chop one-half pimento, one-half green pepper, 
one hard boiled egg and small amount of chives; mix 
well with the Mayonnaise and whipped cream, then 
add small amount tomato catsup and dash of tarragon 
vinegar. 



82 



Tomato Sauce. 

One-half can tomatoes, one teaspoonful sugar, eight 
pepper corns, bit of bay leaf, one-half teaspoonful salt, 
four tablespoonfuls butter, four tablespoonfuls flour 
and one cup brown stock. Cook tomatoes twenty min- 
utes with sugar, pepper corns, bay leaf and salt, rub 
through a strainer and add stock. Brown the butter, 
add flour, and when well browned, gradually add hot 
liquid. 

Tomato Sauce No. 2. 

Ten ripe tomatoes, one onion, three sprigs parsley, 
one-quarter teaspoonful white pepper, and one tea- 
spoonful salt. Boil together two hours, strain through 
fine sieve, and thicken with a little flour if necessary. 

Vinaigrette Sauce. 

One teaspoonful salt, one-quarter teaspoonful pap- 
rika, few grains pepper, one tablespoonful tarragon 
vinegar, two tablespoonfuls cider vinegar, six table- 
spoonful olive oil, one tablespoonful chopped pickles, 
and one teaspoonful chopped chives. Mix ingredients 
in order given. 




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f ^ ^ 

SANDWICHES. 

The term sandwich was originally applied to slices 
of meat placed between bread and butter. Now it has 
a much wider meaning, being used to describe a large 
number of preparations in various combinations. 

Bread for sandwiches is better when one day old, as 
it does not crumble in cutting, and it should always be 
cut as thin as possible and the crust removed. 

The butter used should be very fresh and creamed 
before using. Mustard butter should be used with all 
meats and poultry; foie-gras butter for game and an- 
chovy butter for fish. 

Fancy creams, fruit and nut sandwiches are mostly 
used for afternoon teas. 

Appropriate sandwiches should be passed with 
salads, when they are served for evening affairs as 
the main course. 

Sandwiches which are prepared several hours be- 
fore serving time may be kept fresh by wrapping them 
in a damp napkin, and kept in a cool place. 



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84 



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BUTTERS. 



Anchovy Butter. 

Take anchovies, wipe off the skins and remove all 
scales, pound them up thoroughly with butter, add a 
dash of cayenne and rub mixture through a sieve. 



Foie-Gras Butter. 

Take one-half pound fresh butter, one-half pound 
foie-gras. Mix them well together and pass through 
sieve. Season to taste. 



Mustard Butter. 

Take one-half pound butter, very fresh, one heap- 
ing spoonful mustard, one saltspoonful salt, and one 
saltspoonful paprika. Mix well together, consistency 
of cream. 



V V 



85 



American Club Sandwich. 

Three slices thin toast buttered, cover first piece 
toast with thin slices of chicken, place second slice 
of toast on top and on this layer place lettuce leaf 
and three strips of well browned bacon, cover bacon 
with a little Mayonnaise dressing, placing third piece 
of toast on top. 

Anchovy Sandwiches. 

Spread thin slices of bread with mustard butter. Ar- 
range fillets of anchovies on top. Cut in squares or 
triangles. 

Anchovy Paste Sandwiches. 

Spread thinly cut bread with mustard butter and fill 
with the anchovy paste. Cut in fancy shapes. 

Brown Bread and Cheese. 

Heat one loaf of brown bread in steamer. Slice 
thin and spread between layers, while warm, cream or 
cottage cheese. Serve while hot. 

Beef Sandwiches. 

Slice cold roast beef very thin, lay between thin 
bread and butter, spread on a little English mustard, 
or mustard butter. 



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86 



Caviar Sandwiches. 

Squeeze a little lemon juice over the caviar and 
sprinkle on it a little chopped onion. Spread between 
thinly sliced bread and butter. Cut round or in fancy 
shapes. 

Celery Sandwiches. 

Cut the tender tops of celery very fine and mix with 
Mayonnaise. Spread between thin slices of bread. 

Cheese and Nut Sandwiches. 

One-half cup whipped cream, one cake cream cheese, 
or cottage cheese, and one cup of nut meats. Mix thor- 
oughly and spread between thin slices of bread and 
butter. 

Cheese and Pimento Sandwiches. 

One-half cup whipped cream, one cake of cream 
cheese and three tablespoonfuls of chopped pimentoes. 
Spread on thinly cut slices of buttered bread. Cut in 
fancy shapes. 

Chicken Sandwiches. 

Slice white meat of chicken thin; spread over thin 
slices of buttered bread some Mayonnaise and lay 
chicken meat between, with dash of cayenne and salt. 
Cut in fancy shapes. 

87 



Scraped Chicken Sandwiches. 

Scrape the white meat of chicken, by aid of fork, 
very fine. Season with salt and pepper, and spread 
on bread with mustard butter. 

Shredded Chicken Sandwiches. 

Cut the white meat of chicken in long fine strips. 
Mix with a mustard Mayonnaise spread on thinly cut 
slices of bread not buttered. Koll up, like a jelly roll 
end tie with fancy colored ribbons. 

Sliced Chicken and Lettuce. 

Cut the white of chicken meat very thin and place a 
slice on thinly cut bread spread with mustard butter. 
Add a crisp leaf of lettuce on each slice and cover 
with Mayonnaise. Cut in triangles. 

Cocoanut Sandwiches. 

Mix grated cocoanut with chopped nut meats and 
season with sugar and lemon juice. Spread between 
thin slices of buttered bread cut in fancy shapes. 

Date Sandwiches. 

Chop dates and season with grated lemon-peel and 
cloves or cinnamon. Sprsad between thin slices of 
buttered bread cut in fancy shapes. 

88 



Be Vargas Sandwiches. 

Cut white of chicken meat in very small squares, mix 
with finely cut celery. Mix with cream Mayonnaise and 
spread on thinly cut buttered bread. Cut in squares. 

Egg Sandwiches. 

Chop finely the whites of hard boiled eggs and force 
yolks through strainer. Chop a little pimento and 
mix all together with dash of salt and cayenne. 
Moisten with Mayonnaise and spread between lightly 
buttered thin slices of bread. 

Egg Sandwiches No. 2. 

Spread over thinly sliced bread a Mayonnaise dress- 
ing, place slices of hard boiled egg on same and sprinkle 
with finely chopped parsley or paprika. 

Fish Sandwiches. 

Chop boiled fish fine. Add a little Worcestershire 
sauce, mix with Mayonnaise and spread between thin- 
ly cut bread and butter. 

French Sandwiches. 

Mince and mix one-quarter pound each of tongue 
and ham to a paste with two tablespoonfuls of butter 
and three minced truffles. Season with paprika, a few 
drops of lemon juice and five drops of onion juice. 
Spread between thin slices of bread. 

89 



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Fruit Sandwiches. 

Remove stems and finely cut figs; add a small quan- 
tity of water, and cook nntil a paste is formed, then 
add a few drops of lemon juice. Cool and spread on 
thin slices of buttered bread, sprinkle with finely 
chopped peanuts and cover with slices of buttered 
bread. 

Ham Sandwiches. 

Place thin slices of Virginia ham between thin slices 
of bread lightly buttered and spread on ham a little 
English or French mustard. 

Minced Ham Sandwiches. 

Chop fine, slices of Virginia ham with a little of the 
fat, mixed with finely chopped pickles and Mayonnaise, 
spread on thinly cut buttered bread. Cut in any shapes 
desired. 

Honolulu Sandwiches. 

Put one sour apple, one red Spanish pepper, one 
green sweet pepper and one neufchatel cheese through 
a meat chopper, add a half teaspoonful of salt, mix 
and spread between thin slices of buttered white or 
brown bread. 

Lettuce Sandwiches. 

Put crisp lettuce leaves, washed and dried, between 
thin slices of buttered bread, having a teaspoonful of 
Mayonnaise on each leaf. 

90 



Lobster Sandwiches. 

Chop cold boiled lobster fine and moisten with a thick 
Mayonnaise. Spread on one slice of thinly cut buttered 
white bread and lay another slice over it. 

Mushroom Sandwiches. 

Mince beef tongue and boiled mushrooms together, 
add French mustard and spread between buttered 
bread. 

Nut Sandwiches. 

Chop fine, English walnuts, pecans or blanched al- 
monds, mix with Mayonnaise and whipped cream and 
a dash of sugar. Spread on thin buttered bread. Cut 
in fancy shapes if desired. 

Olive Sandwiches. 

Chop finely the olives, having removed stones, and 
add one tablespoonful pimentoes chopped fine, and 
three tablespoonfuls of Mayonnaise. Spread on but- 
tered slices of bread. Cut in squares or fancy shapes. 

Olive and Nut Sandwiches. 

Chop nuts very fine and mix with Mayonnaise, then 
add finely chopped olives. Spread between thinly cut 
bread and butter. Cut in shapes. 



91 



Orange Sandwiches. 

Slice oranges very thin with sharp knife. Lay each 
slice between thin round slices of bread, size of the 
fruit. Moisten orange with mixture of Mayonnaise 
and whipped cream. Serve at once. 



Pepper Sandwiches. 

Eemove all the seeds from a pepper, chop fine and 
simmer ten minutes in a tablespoonful of butter and 
add a dash of salt. Set aside to cool and then spread 
between buttered bread. 

Prune Sandwiches. 

Chop prunes fine with half the quantity of English 
walnut meats and season with lemon juice and sugar. 
Spread between buttered bread cut in fancy shapes. 

Raisin Sandwiches. 

Seed and mince fine layer raisins, moisten with wine 
and spread between thin buttered biscuits. 

Sardine Toast. 

Dip slices of thin toast in olive oil and arrange on 
dish. Pound up a few anchovies into a paste, add a 
little butter and chopped parsley and cover toast with 
mixture. "Wipe off skin of sardines with cloth and 
place on toast, put in oven for few minutes and serve 
hot with salad or as a relish. 



Swiss Cheese Sandwiches. 

Slice Swiss cheese very thin, place between mustard 
buttered bread cut very thin. 

Tomato Sandwiches. 

Chop tomatoes very fine, pour off the juice, and mix 
thoroughly with Mayonnaise and cream mixed, and add 
some finely chopped nut meats. Spread very thin 
between slices of thinly cut bread. 

Turkey Sandwiches. 

Slice the white meat of turkey and arrange on thin 
slices of mustard buttered bread. Can add Mayon- 
naise if desired. Cut in fancy shapes. 

Turkey and Tongue Sandwiches. 

Cut the white meat of turkey very thin, also slices 
of tongue, arrange slice of both between mustard but- 
tered bread and cut in diamond shape. 

Tutti-Frutti Sandwiches. 

Chop together a quarter of a pound each of crystal- 
lized cherries, peaches and apricots, or other tart 
fruits. Moisten with a tablespoonful of wild cherry 
liquor and spread between buttered water-biscuits. 

Water-Cress Sandwiches 

Cut leaves from the stems. Mix with Mayonnaise 
and arrange on slices of buttered bread cut in squares. 



93 



LIBRARY OF CONGRESS 




